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| RECIPE FOR STUFFED MUSHROOM CAPS |
Title: Stuffed Mushroom Caps
Category: Vegetarian
Serves: 10
Ingredients:
| 10.00 | lg | Mushrooms | | 1.00 | ts | Cold-pressed olive oil | | 0.25 | | Onion; finely chopped | | 3.00 | lg | Garlic cloves | | | finely chopped | | 0.25 | ts | Basil | | 0.25 | ts | Oregano | | 1.00 | tb | Fresh parsley, chopped | | 1.00 | sl | Whole wheat bread | | | made into crumbs in blender | | 0.12 | ts | Pepper | | 1.00 | tb | Natural soy sauce | | 1.00 | tb | Sherry |
Instructions:
1.
Preheat the oven to 350 F.
Gently clean the mushrooms with a damp cloth.
Remove the stems and chop them finely.
2.
Heat the oil (or water) in a skillet.
Add the onion and cook until golden.
Add the garlic and cook 1 minute more.
Add the chopped mushroom stems, basil, oregano, and parsley, and cook 5 minutes, stirring, occasionally.
Add the bread crumbs, petter, soy sauce, and sherry, and heat, stirring for 2 minutes.
Add additional salt and pepper if needed.
3.
Place the mushroom caps, open side up, in a lightly oiled baking dish.
Fill each cap with the bread crumb mixture, forming a mound with your fingers.
4.
Bake for 15 minutes and serve hot.
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